Mint Chocolate Poke Cake (Print-Friendly Version)
Luscious chocolate and mint combine with pudding and whipped topping for a crowd-pleasing, chilled treat.
# Ingredients You'll Need:
→ Cake Base
01 -
432 g Devil’s Food Cake Mix (1 box, such as Duncan Hines)
02 -
240 ml water
03 -
3 large eggs
04 -
120 ml vegetable oil
→ Chocolate Filling
05 -
397 g sweetened condensed milk (1 can)
06 -
85 g semi sweet chocolate chips
→ Chocolate Pudding Layer
07 -
415 ml whole milk, cold
08 -
110 g instant chocolate pudding mix (1 box)
→ Mint Cream Topping
09 -
227 g whipped topping, thawed (such as Cool Whip)
10 -
1–2 drops green gel food coloring
11 -
2.5 ml pure mint extract (not peppermint)
→ Garnishes
12 -
140 g Andes chocolate mint candies, chopped
13 -
Chocolate syrup, for drizzling
# How to Make It:
01 -
Preheat oven to 175°C or as indicated on the cake mix packaging. In a large bowl, blend cake mix, water, eggs, and vegetable oil until the batter is smooth and fully incorporated.
02 -
Pour batter into a greased 23 x 33 cm baking dish. Bake according to package instructions, typically 25–30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool slightly.
03 -
With the handle of a wooden spoon, evenly poke holes across the surface of the cake. Melt semi sweet chocolate chips in a microwave-safe bowl using 20-second intervals, stirring until smooth. Blend melted chocolate with sweetened condensed milk. Pour this mixture evenly over the cake, focusing on filling the holes.
04 -
In a medium bowl, whisk cold whole milk with instant chocolate pudding mix until thickened. Evenly spread the chocolate pudding over the cake, creating a uniform layer.
05 -
In a separate bowl, gently combine thawed whipped topping, green gel food coloring, and pure mint extract. Adjust color and flavor as desired. Smooth this mint cream over the pudding layer.
06 -
Sprinkle chopped Andes chocolate mint candies over the top. Drizzle with chocolate syrup for an extra touch. Refrigerate for at least 1 hour, or until fully set.
07 -
Once chilled and set, cut into portions and serve, ensuring each slice has all layers and garnishes.
# Extra Information:
01 -
For optimal flavor and structure, allow each layer to set slightly before adding the next. For best green color, add food coloring gradually. The cake can be made in advance, but add toppings just before serving.
02 -
Store in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap slices or whole cake in cling film and foil and freeze up to 3 months; thaw overnight in the refrigerator.
03 -
Gluten-free and dairy-free adaptations are possible with suitable alternative products.